A Caramel Sin

Chocolate Caramel Tart

Serves: 12

Ingredients:

- 1 cup plain flour

- 1/2 cup icing sugar mixture

- 1/3 cup almond meal

- 125 grams chopped, chilled butter

- 1 egg yolk

- 790 grams sweetened condensed milk

- 1/3 cup golden syrup

- 100 grams butter

- 200 grams dark chocolate, chopped

Method:

1. Preheat oven to 200 degrees. Place the flour, icing sugar mixture, almond meal and chilled butter in a food processor and process until the mixture looks like fine breadcrumbs. Add the yolk and continue to process until the mixture comes together.
2. Lightly flour a surface and then gently kneed the mixture until it is smooth. Shape into a disc, cover with plastic wrap and place in the fridge to rest for 30 minutes.
3. Use a rolling pin to roll pastry to a 3mm thick disc. Line a 22cm round fluted tart tin with a removable base with the pastry. Cover with plastic wrap and place to rest in the fridge for 30 minutes.
4. Line pastry with baking paper and pastry weights, rice or dried beans. Bake in preheated oven for 8- 10 minutes. Remove paper and weights and cook for a further 5 minutes or until golden brown. Set aside to cool.
5. Combine the condensed milk, golden syrup and half the extra butter in a large saucepan over medium heat. Cook, stirring constantly with a wooden spoon until golden in colour and the caramel has thicked (approximately 7 minutes). Remove from heat and immediately pour into the pastry case. Use a small palette knife to smooth the surface.
6. Place the chocolate and remaining extra butter in a heatproof bowl over a sacepan half filled with simmering water and stir with a metal spoon for 5 minutes or until chocolate melts and mixture is glossy. Pour over the caramel and use the back of a spoon to smooth the surface. Set aside for 30 minutes to set.

Cut into wedges and share with friends, or splurge on this yourself!